Turkey a la Stevens—Stuffed

Fry one onion in two ounces of butter with four ounces of fresh mushrooms chopped up; season with salt, nutmeg, fine pepper, parsley, thyme and bay leaf; moisten with half a pint of white wine, and set it on a slow fire to let fall to a glaze, then dilute with very thick and well-reduced allemande sauce (No. 407), strained through a tammy and cooled off. Put this into the mortar gradually with the same amount of chicken quenelle forcemeat (No. 89), and with a spoon mix in some truffles and red beef tongue, cut in three-sixteenths of an inch squares, and pistachios. Bone the breast of young turkey, fill the empty space with the above dressing, truss it and wrap it up in several sheets of buttered paper, then put it to cook in an oval-shaped saucepan lined with bards of fat pork, and moisten to half its height with a mirepoix and white wine stock (No. 419); it requires fifteen minutes cooking for each pound of turkey when stuffed. Half an hour before serving untie the turkey and let it assume a fine color., then remove and lay it on a dish to cool off. With the stock prepare a jelly and use for making some small aspics of foies-gras (No. 2412), molded in timbale molds (No. 2, Fig. 137), and garnish around with them, placing them on chopped jelly and surround with jelly croutons, and stick on the top three or five hatelets; trim the drumsticks with favor frills (No. 10), then serve.